These make an ideal appetiser at picnics or cocktail parties.
- 6 quail's eggs
- 1 teaspoon mayonnaise
- 1/4 teaspoon Dijon mustard
- Tabasco sauce
- Salt, to taste
- 1 teaspoon fresh herbs
- Rinse the eggs under warm water. Place in a saucepan and cover with cold salted water. Bring to a boil and cook for 4 minutes. Drain, rinse under cold water and peel. Pat dry.
- Cut the eggs in half, lengthwise. Scoop out the yolks with a very small spoon into a bowl; mash. Mix with mayonnaise, mustard, Tabasco sauce & salt. Carefully fill the whites with the yolk mixture. Sprinkle with chives or dill, and dress with caviar. Arrange on a decorative cocktail tray.